Olive Garden Pasta e Fagioli Soup Easy Weeknight Recipe
Olive Garden Pasta e Fagioli Soup is a hearty meal perfect for an easy dinner or family dinner. This comfort soup comes together quickly, ideal for busy weeknight meals with simple ingredients and satisfying flavors.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: Serves 8
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Standard
Ingredients
Scale
- 1 pound lean ground beef
- 3 medium carrots diced
- 2 ribs celery diced
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups chicken stock
- 15 ounces canned tomato sauce
- 15 ounces canned diced tomatoes
- 15 ounces canned Great Northern beans drained
- 15 ounces canned red kidney beans drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 1 cup ditalini pasta
Instructions
- Heat a large pot over medium heat and crumble the ground beef while cooking it thoroughly.
- Stir in the carrots, celery, onion, and garlic and cook until the vegetables soften and the meat is fully cooked.
- Pour in the chicken stock, tomato sauce, diced tomatoes, beans, and add all the dried herbs and seasonings.
- Bring the mixture to a boil, then lower the heat to maintain a gentle simmer and cook for 15 minutes.
- Add the ditalini pasta and keep cooking the soup for another 10 minutes until the pasta is tender.
- Serve the soup hot immediately.
Notes
- You can easily swap the ground beef for ground turkey or Italian sausage if preferred
- Any small pasta shape works although ditalini keeps it authentic
Nutrition
- Calories: 344kcal
- Sugar: 9g
- Sodium: 1018mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 49g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 39mg